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  • Apricot Cheese Kugel

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    Apricot Cheese Kugel
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 pkt Wide egg noodles
    • 1 pkt (8 ounce) Philly free cream cheese, softened (the regular)
    • 1/4 c. Butter or possibly margarine, softened
    • 1/4 c. Oil, (the original recipe called for 1 c. butter or possibly margarine)
    • 1 1/2 c. Sugar
    • 1/2 c. Lemon juice
    • 2 x Large eggs
    • 4 x Egg whites
    • 1 c. Egg substitute, (the original recipe called for 12 Large eggs)
    • 1 jar , (12 ounce) apricot preserves (the original recipe called for 18 ounce)
    • 1 tsp Grnd cinnamon, or possibly more, (the original recipe called for 1/2 tsp)

    Directions

    1. (Before Adaptations)
    2. Home Annual Recipes
    3. cook noodles according to package directions. meanwhile, in a mixing bowl, beat cream cheese, butter and sugar till smooth; add in lemon juice and mix well. Beat in Large eggs, one at a time. Drain and rinse noodles; add in to egg mix. Spoon half into a greased 9x13x2 baking dish. Top with half the preserves; sprinkle with half the cinnamon. Repeat layers. Bake, uncovered, at 325F for 45 min or possibly till golden and a knife inserted near the center comes out clean. Serve hot.

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